You’ll need to begin this recipe a day ahead to soak the chickpeas.
- 1 forequarter of lamb (about 2kg), jointed (see note)
- 400 ml each dry white wine and chicken stock
- 60 ml extra-virgin olive oil (¼ cup)
- 1 kg dried chickpeas, soaked overnight in cold water, drained
- 5 garlic cloves
- 200 ml hot chicken stock
- 150 ml mild-flavoured extra-virgin olive oil
- 2 cups (loosely packed) flat-leaf parsley
- 1 baby fennel bulb, shaved on a mandolin, placed in iced water until required, drained
- ½ Spanish onion, shaved on a mandolin
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp finely chopped preserved lemon rind
- 1Preheat oven to 250C. Place lamb in a large roasting pan, pour wine, stock and oil over, season well to taste and roast until starting to turn golden (15 minutes). Reduce oven to 150C and roast, basting frequently, until meat falls from the bone (2½-3 hours).
- 2For chickpea cream, combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender, adding garlic in last 20 minutes of cooking (45 minutes-1 hour). Drain, transfer to a food processor and blend until chickpeas break down. Gradually add stock and oil, process to a smooth purée, add lemon juice and 3 tsp salt and stir to combine.
- 3For fennel salad, toss ingredients to combine in a bowl and set aside.
- 4Spoon chickpea cream onto plates, top with lamb, fennel salad and fresh chickpeas if using. Drizzle with pan juices and serve with lemon wedges.
Ask your butcher to joint the lamb; this makes it easier to serve portions on the bone. Fresh chickpeas are difficult to find; when in season, they’re available from Field to Feast.
This recipe is from the April 2013 issue of
Drink Suggestion: Rich Barossa shiraz. Drink suggestion by Max Allen